Skip to main content

Gluten-Free Ricotta Gnocchi with Seafood in Champagne Cream {Coupes and Caviar}

For the entree at Jenn's Coupes and Caviar birthay dinner party, I wanted something that I could prep ahead of time and, then, cook while entertaining (read "drinking many coupes of sparkling wine), and have it be elegant and impressive. I decided on ricotta gnocchi with some champagne and caviar. Fancy, right?

And one of the best compliments I've ever received abut my cooking came from Pia. "Still dreaming about your gnocchi, Cam." Sweet!

Ingredients
Gnocchi

  • 2 C whole-milk ricotta
  • 2 large eggs, lightly beaten
  • 1-1/4 C gluten-free flour + more for rolling
  • 1-1/2 C grated Parmigiano-Reggiano
  • dash of grated nutmeg
  • freshly ground pepper

Sauce
  • 1/3 C butter
  • 2 shallots, chopped
  • 1 pinch saffron
  • 1 pound cod
  • 1/2 pound scallops
  • 1/2 pound peeled shrimp
  • 1/2 pound cracked crab
  • 1-1/2 C champagne
  • 1-1/2 C organic heavy cream
  • freshly ground pepper
  • golden salmon roe for garnish
  • grated Parmigiano-Reggiano for garnish

Procedure
Gnocchi
Stir together ricotta, eggs, cheese, nutmeg, salt and pepper. Add flour, stirring with a silicone spatula to form a soft, wet dough. Shape dough on a parchment-lined surface with lightly floured hands. Roll into 1" ropes and cut crosswise into 1" pieces with a lightly floured knife to form pillow dumplings.


To form the gnocchi, press a piece of dough onto the tines of a fork. 


Use your thumb to create a dimple in the top of the gnocchi. Roll the dough down the tines to create gnocchi's signature indentations. Place on a parchment-lined baking sheet. Once your gnocchi are rolled, make the sauce.


Sauce
In a large pot, melt your butter in a splash of olive oil. Cook shallots until softened and beginning to turn translucent. Add a pinch of saffron. Stir in your seafood and cook until just opaque. Pour in the champagne and cream. Simmer for 15 minutes until thickened. Keep warm.

Finish
Cook gnocchi in a few batches in a pasta pot of boiling salted water with a splash of olive oil. Add a few to the pot at a time, stirring occasionally. When they float to the surface, they are finished. Lift out with a slotted spoon and drain in colander.

To Serve
Spoon half of the sauce into your serving dish. Lay the cooked gnocchi on top of the sauce. Spoon the remaining sauce over the gnocchi. Sprinkle with Parmigiano-Reggiano. Top with salmon roe and sprinkle with black pepper. Serve immediately.

Comments

Popular posts from this blog

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce

Hot Chocolate Agasajo-Style {Spice It Up!}

photo by D For my Spice It Up! kiddos this week, I was looking for an exotic drink to serve while we learned about saffron. I found a recipe from food historian Maricel Presilla that mimicked traditional Spanish hot chocolate from the 17th century where it was served at lavish receptions called agasajos . When I teach, I don't always get to shoot photos. Thankfully, D grabbed my camera and snapped a few. Ingredients serves 14-16 1 gallon organic whole milk 3 T dried rosebuds - or 2 t rosewater 2 t saffron threads, lightly crushed 3 T ground cinnamon 3 whole tepin chiles, crushed 2 vanilla beans, split lengthwise 1 C organic granulated sugar 1 lb. bittersweet chocolate Procedure In a large soup pot that can hold a gallon plus, combine milk, dried rosebuds (or rosewater, if you are using that), saffron threads, ground cinnamon, chiles, vanilla beans, and sugar and warm over medium heat till it steams. Whisk to dissolve sugar, then lower heat an

Jamaican Stew Peas #EattheWorld

  Here we are at November #EattheWorld event. What a year this has been! This challenge has been one that gave us some excuse for virtual travel as we've been sheltered-in-place with the coronavirus epidemic for most of 2020. So, we've been able to read about different parts of the world and create a dinner, or at least a dish, with that cuisine. This Eat the World project is spearheaded by Evelyne of  CulturEatz . Read more about  her challenge . This month, Evelyne had us heading to somewhere tropical: Jamaica. I have actually been to Jamaica, but it was almost thirty years ago...and it was just a jumping off point for the rest of our Caribbean exploration. I don't remember eating anything at all! Pandemonium Noshery: Pumpkin Rice   Culinary Adventures with Camilla: Jamaican Stew Peas  Amy’s Cooking Adventures: Jamaican Chicken & Pumpkin Soup   Palatable Pastime: Jamaican Jerk Chicken Burger   Sneha’s Recipe: Jamaican Saucy Jerk Chicken Wings With Homemade Jerk Seas